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RECIPES |
ROASTED EGGPLANT SOUP (8 servings at least)
2 to 3 EGGPLANTS, depending on size, UN peeled
SALT - OLIVE OIL
1 ONION, minced
3 cloves GARLIC, chopped
2 stalks CELERY, sliced
2 CARROTS, peeled and sliced
2 cans (14oz) CHICKEN BROTH
2 POTATOES, cubed
6 tablespoons BUTTER (DIVIDED)
1/3 cup FLOUR
1/2 cup SOUR CREAM
1 or 2 drops SESAME OIL
1 pinch CAYENNE
2 tablespoons SHERRY
FRESH PARSLEY - SCALLION
TOMATO BITS - GREEN PEPPER BITS
SALT - PEPPER
Preheat oven to 375°. Cut off the eggplants' "hats". Split the eggplants the long way, and rub the cut side lightly with salt. Grease a cookie sheet generously with olive oil. Place the eggplants on the sheet, cut side down. Bake in the oven until soft (at least 20 minutes, take your time).
Meanwhile, in a large stockpot, sauté the onion, garlic, celery and carrot in 2 tablespoons of the butter until translucent. Don't scorch.
Add potatoes to vegetables and cover with broth, plus water if necessary.
Simmer until very tender.
When eggplant is soft, scoop the pulp out of the skin and add to broth.
In a saucepan, melt the remaining 4 tablespoons butter. Stir in the flour and cook gently for a few minutes. That is a roux blanc.
Scoop some of the broth (2 cups or so) from the simmering soup and whisk it into the roux.
When thickened, return the white sauce to the big pot of soup.
Add the sour cream, cayenne, sherry and purée everything .
Adjust salt, pepper, and thickness (add water if necessary).
Just before serving, add a bit of parsley, chopped scallion, tomato bits and pepper bits.
BASQUE CHICKEN (serves 6)
6 CHICKEN THIGHS, with skin and bones
2 JALAPEÑO PEPPERS, seeded and cut into thin strips
3 RED BELL PEPPERS, seeded and cut into wide strips
8 cloves GARLIC, cut into thin blades
4 oz PROSCIUTTO, cut into little sticks
1 ONION, minced
1 can (14 1/2oz) diced TOMATOES
OLIVE OIL - SALT - PEPPER
Preheat a non-stick frying pan (with a lid available).
Sauté the chicken thighs in a little bit of olive oil, skin down first. Season with salt and pepper. Sauté about 5 minutes on each side, until golden (the fat-conscious may remove some fat at this point).
Add red and jalapeño pepper, garlic and prosciutto.
Shake a bit and cover.
Cook on medium heat, stirring once in a while, for about 30 - 40 minutes.
Meanwhile, in a saucepan, in a little olive oil, fry the onion until nicely blond and add the canned tomato. Cook a little longer until a bit thickened.
Correct salt and pepper in both pans
When ready to serve, add the tomato sauce to the chicken and peppers.
Serve over oven baked white rice .
FRENCH PUMPKIN PIE Tarte à la Citrouille (makes 2)
2 unbaked PIE SHELLS of your choice (9 or 10")
1 can (29 oz) PUMPKIN (not pie filling!)
1 cup ALMONDS, ground finely or coarse, as you prefer
6 EGGS
12 oz BROWN SUGAR
1 LEMON ZEST, fine
1 cup CREAM
Preheat oven to a generous 350°.
Bake your crusts for about 10 to 15 minutes, until dry but not colored.
Meanwhile combine all remaining ingredients in a bowl. You want a smooth mixture, but you don't want to whip in much air, as that would cause cracks later.
Pour into crusts and smooth so as to leave very little crust showing.
Bake for at least one hour, until you can lightly touch the center of the pies and your finger tip stays clean.
Serve at room temperature.
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